Green Posole with Chicken
Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes.
Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes.
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped (about 1 cup)
- 1 cup bottled green salsa or 1 recipe mexican tomatillo (recipe follows)
- 4 cups canned chicken broth or chicken stock (see episode 103)
- 1 rotisserie chicken skin and bones discarded and meat shredded
- two 15-ounce cans white hominy
- kosher salt and freshly milled black pepper
- garnishes: finely chopped onion
- Carbohydrate 2.5685 g
- Cholesterol 131.56 mg
- Fat 24.901189375 g
- Fiber 0.467500013113022 g
- Protein 41.116 g
- Saturated Fat 6.01209542246875 g
- Serving Size 1 1 Serving (182g)
- Sodium 123.69 mg
- Sugar 2.10099998688698 g
- Trans Fat 2.30547235969375 g
- Calories 408 calories
Step-by-step
- Heat the oil in a large saucepan over high heat until hot.
- Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the salsa and cook, stirring, for 5 minutes.
- Add the chicken broth and simmer, partially covered, for 10 minutes.
- Add the chicken and hominy and simmer until heated through.
- Add salt and pepper to taste.
- To serve: ladle into bowls and let everyone garnish their own portion.
- Mexican Tomatillo Salsa: Combine the 3 fresh tomatillos, husked, rinsed, and quartered, 4 scallions (white and light green parts), coarsely chopped (about 1/2 cup), 1/3 cup coarsely chopped cilantro (stems and all), 2 tablespoons vegetable oil, 1 tablespoon fresh lime juice, 1/2 jalapeno or 1 Serrano chile, seeds removed, if desired, 1 small garlic clove, minced (3/4 teaspoon) in a food processor and pulse until the ingredients are almost smooth with a few small chunks.
- Add kosher salt and freshly milled black pepper to taste.
- Cover and refrigerate until ready to serve.
- Makes a scant 1 cup.
Standard ingredient lists omit the chemical transformation that occurs when nixtamalized corn meets an acidic medium. Hominy retains its structural integrity better than fresh corn kernels because the alkaline cooking process strengthens the pericarp, allowing the large grains to absorb simmering broth without dissolving. Traditional iterations from Jalisco rely on pork shoulder and dried kernels requiring hours of rehydration, whereas utilizing pre-cooked canned hominy and pre-roasted poultry shortens preparation to thirty minutes without sacrificing body. Sautéing finely chopped onions in vegetable oil over medium heat for five minutes breaks down sulfur compounds, yielding sweetness that counters the sharp bite of raw aromatics. Bottled green salsa or fresh tomatillo purée provides the essential organic acids required to brighten the heavy starches of the corn. Simmering the chicken broth partially covered for ten minutes concentrates the flavors through evaporation while maintaining sufficient liquid volume. Shredded rotisserie bird added directly to the pot requires only brief thermal penetration until heated through, preventing the lean breast meat from tightening further and turning fibrous. Kosher salt and freshly milled black pepper must be adjusted at the very end of cooking, as reduction alters salinity levels during the simmer. Providing raw onions, cilantro, and limes at the table allows diners to customize each bowl, introducing contrasting textures and fresh essential oils that cut through the rich broth.
